Bakers in the South Lakes are promoting their doughy creations this week as part of National Bread Week.

Now in its 11th year, the event seeks to raise awareness of the nutritional benefits of bread and the ‘roll’ that it plays in a balanced diet.

Owner of Kendal’s Staff of Life Bakery, Simon Thomas, said it is important that people recognise this.

“Having a diet without carbohydrates is like having a car and no petrol in it – it’s essential for your energy,” he said.

“Bread is great because it’s a complex carb and keeps you fuller for longer. The week gives people the chance to experiment with different types of bread and try flavours that you wouldn’t find everywhere.”

To support the celebration, Mr Thomas’s shop in Finkle Street has had a different special every day of the week including a chocolate brioche.

Mr Thomas added: “It’s given me the opportunity to experiment even more than usual. We have had a range of both sweet and savoury breads, including sourdoughs, and tomorrow there will be a spelt special.”

More Artisan Bakery in Staveley is also getting involved by using National Bread Week to highlight its VKB, which is 100 per cent rye. Owner Patrick Moore said: “A lot of people seem to be discovering rye bread and we’ve seen a massive increase in sales.

“People come from far afield to pick it up because once they’ve tried it there’s no going back. It’s rich in omega three, six and nine and you only need a little bit to fill you up.

“I think the awareness week is good because people need to realise what’s in the bread they’re buying. It can be part of a balanced diet and we only produce bread that would be.”

And the Apple Pie Eating House, Ambleside, will be joining in with its ‘how much we love dough’ shop window, posters promoting the nutritional value of bread and tasters of its specialities.

Anyone who visits the eatery and quotes ‘The Westmorland Gazette’ and ‘National Bread Week,’ up to April 22, will be given a free bath bun.